Monday, September 6, 2010

George's Original - Baton Rouge

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It’s not often that I find myself heading to Baton Rouge, but there I was, on the all too familiar route of 55 to 12. With a solid mix of business and pleasure planned, what I really need to figure out was lunch. Not being too familiar with the city, I turned to the good folks at Blackened Out, and they did not disappoint. After looking through their suggestions, I settled on George’s, a bar known for good poboys.
Walking in through the front door, I get the distinct feeling that I could get lost in George’s. It’s almost like a supermarket; the lighting looks the same at 1pm and 1 am. There are dollar bills stapled everywhere, but mostly on shelves and the ceiling. I don’t know how long George’s Original has been in Baton Rouge, but I’ve never seen a half decomposed dollar bill.
As fascinating as the decomposition of a dollar is, the menu at George’s has so much more to offer. Essentially a giant chalkboard, there was plenty of variety, with everything from sandwiches to poboys to garden burgers to meat and twos. Flushed with so many choices, I decided it would be best to go with my litmus test poboys, roast beef and shrimp, plus a wild card.
I started with the roast beef poboy.
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Things are looking good, plenty of non cheesesteak meat, nice French bread, properly dressed.
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However, there’s a key component missing….the gravy! Why must some roast beef poboys be served dry? It’s a crime against nature, humanity, all that is holy!
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Actually for being served dry, this is pretty high quality beef. It’s not overcooked and dry and there’s a nice beefy flavor that’s complimented by the taste of black pepper and Worcestershire sauce.
Still grumbling about a dry roast beef poboy, I moved to the shrimp poboy.
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While not overflowing with the bounty of the sea like a Parkway Bakery shrimp poboy, this poboy had a lot of shrimp.
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Even better these shrimp were actually pretty tasty on their own, very crunchy, well seasoned and not at all soggy.
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Properly dressed with mayo, tomato, and lettuce, this is a good poboy. However, with the liberal application of hot sauce, Crystal in this instance, this poboy became damn good. With that always divine combination of mayo, hot sauce, and fried seafood, it was good to be enjoying quality poboys again.
Time for the wildcard poboy and it throws a small wrench into my whole argument about what toppings a poboy can have.
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Yep, a cheeseburger poboy; a 14oz cheeseburger poboy to be exact. It’s really just two cheeseburgers that were slapped on a poboy bun, well two really juicy cheeseburgers.
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The cheese is melted into oblivion, and they’re a greasy mess, but these are some heavyweight burgers and they were pretty good. Dressed in typical poboy fashion, this isn’t a tricky sandwich, but it works and it works well. I’m just surprised there wasn’t any bacon on the poboy.

George’s Original has all the makings of a proper college dive, questionable bathrooms, cold, cheap beer, a nice assortment of frat letters littering the ceiling, and a large menu to boot. I’d be happy to pay George’s Original a number of return visits, but one thing was bothering me, the dry roast beef poboy. Curious why they would keep a poboy from reaching its full potential, I asked a man behind the bar why the sandwich was dry. He said they served them wet on Sundays. In retrospect I should have been pissed, no good roast beef poboy deserves to spend six days of the week naked, but I suppose it makes that Sunday morning hangover that much easier to handle.


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